Grilled Coconut-Curry Chicken

If you like curry, you'll love this dish!  It's super flavorful with a spicy finish!

Enjoy!
Kirsten

GRILLED COCONUT-CURRY CHICKEN

3 tablespoons coconut oil
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds bone-in, skin-on, split chicken breasts (2 pieces)
1 lime, quartered

1)  Melt the coconut oil in a saucepan over medium heat and swirl to coat the bottom of the pan.  When the fat is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes.

2)  Add the garlic and stir until it becomes aromatic, about 30 seconds.  Add the curry powder and stir for 15-20 seconds, taking care that the garlic and curry powder don't burn.

3)  Add the tomatoes and simmer until thickened, about 5 minutes.

4)  Transfer the contents of the pan to a food processor or blender (or use an immersion blender) and puree until smooth.

5)  Pour into a mixing bowl and let cool.   Mix in the coconut cream, salt and pepper.

6)  Place the chicken in a shallow bowl.  Pour a little of the sauce over the chicken and brush it on each side.

7)  Preheat a grill to high heat (500F)

8)  Remove the chicken from the curry sauce and discard the sauce left in the bowl.  Add the chicken, breast side down, to the grill, and sear until golden brown, about 2 minutes.  (When meat is properly seared, it will pull off the grates very easily, so don't rush this step.)

9)  Turn the chicken over so the bone side is down and place over indirect heat.  Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160F, or the breast meat springs back when pressed with a finger.  This will take 10 to 15 minutes, depending on thickness.

10)  Let the chicken rest for 5 minutes.  Serve with a squeeze of lime juice and the reserved curry sauce.

NOTES:

~  If you don't have a grill, you can bake the chicken in the oven.  Turn the oven to broil (or 500F) and place the raw chicken in a baking dish.  Sera the chicken in the oven for 5 minutes.  Reduce the oven temp to 350F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temp reaches 160F.

~  You can buy coconut cream in a can, near the canned coconut milk, but if you can't find it, you can buy the full-fat coconut milk.  The coconut cream is the thick stuff that is at the top of the can when you open it!